SİYAH SARIMSAK

Sarımsağın insan sağlığına yararları yüzyıllardır yaygın olarak bilinmektedir. Besin içeriği nedeniyleuzmanların şiddetle tavsiye etmelerine ve beslenme programlarına mutlaka eklenilmesine rağmenkeskin kokusu nedeniyle birçok kişi tüketmekten kaçınmaktadır. Sarımsağın bu dezavantajı için alternatifolarak siyah sarımsak gündeme getirilmiştir. Siyah sarımsak, taze sarımsağın fermente edilip, tamamensiyah rengini alana kadar koyu renge dönüşümü ile oluşmakta ve bu süreçte besin içeriği de değişimgöstermektedir. Fermantasyon işlemi ile sarımsak başlarının karakteristik kokusunu veren öncülmaddeleri alliin ve allicin azalmakta böylelikle hem istenmeyen kokusunu kaybetmekte hem de tadındakiacılık kaybolmaktadır. Siyah sarımsak, taze sarımsağa oranla yüksek oranda antioksidan aktiviteyesahiptir. Bu özelliği, sadece koku ve lezzet olarak değil, besin içeriğiyle de beslenme takviyesindekullanımını daha çekici hale getirmiştir. Siyah sarımsak Asya ve Avrupa ülkelerinde henüz yeni beğenitoplamaya başlamıştır. Japonya ve Kore'de siyah sarımsak, anti kanserojen özellikleri ve aroması ileyemeklerde aparatif olarak kullanılmaktadır. Amerika Birleşik Devletleri, Kanada ve İngiltere'de de yoğunşekilde ticareti başlamıştır. Bu çalışmada, siyah sarımsak konusunda yapılan araştırmaların sonuçlarıderlenmiştir.

BLACK GARLIC

Benefits of garlic for human health are widely known for centuries. Despite strong recommendationfor garlic to nutrition programs due to its nutrient content many people do not prefer consumptionbecause of the pungent smell. An alternative garlic called black garlic is released due to this disadvantageof garlic. Black garlic is a fermentation of fresh garlic which turns quite dark until black color is developedand, this process changes nutrientcontent. During fermentation process, alliin and allicin that are majorcompound in garlic and responsible for characteristic smells are reduced. As a result, garlic loses itsundesirable smells and pungent flavor. Compared to fresh garlic, black garlic has much higher antioxidantactivity. Nutrient content of black garlic makes it more attractive to use as a diet supplement in additionto smell and taste. Recently, black garlic has begun taking attention in Asian and European countries.Japan and Korea consume black garlic due to anti-carcinogenic properties and aroma. They use assnack in their diet. Black garlic is becoming more important commercially in United States of America,Canada, and the United Kingdom. This paper reviewed the studies on black garlic.

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